I used a bottle of ready-made teriyaki sauce, but there are many recipes also available on the Internet!
Cut chicken thighs into bite-sized pieces and marinate for 30 minutes or more in teriyaki sauce. When ready
to cook, thread onto skewers and grill until nicely charred and cooked through. I served the chicken with
a simple mixed vegetable dish made as follows: cut runner beans into long thin strips and cook in boiling
salted water for 10 minutes. Meanwhile, fry a chopped shallot with a crushed clove of garlic and some
chopped ginger for a few minutes, then add chopped tomatoes. Drain the beans and add these to the tomatoes
and simmer for a few minutes to blend the flavours. Season with sea salt and freshly ground black pepper,
and serve with the skewers garnished with sesame seeds and chopped spring onions, together with white rice.